Fodor's Expert Review Corazon de Tierra

A glass box restaurant surrounded by rows of vegetables and sunflowers that are plucked and brought to the chef—and hours later to your table—is the true essence of “Heart of Earth.” Adding to the rustic charm are beamed ceilings and floors recycled from an old pier, refurbished hand-stitched chairs, and burlap curtains that blow in the wind. The menu changes daily based on the harvest, but it always features six courses that are local, organic, and fresh. You might find microgreens with a dollop of whipped beet or the daily catch topped with broccoli sprigs and pumpkin puree. Meat dishes usually come with a flavorful “mother sauce,” the chef’s unique take on a beef reduction. Unlike typical desserts, those served here leave you perfectly satisfied, like the fennel leaf sorbet or the parsley coconut cake with sweet New Zealand spinach and just a tablespoon of chocolate ice cream. Don’t be surprised when your six-course meal turns into nine; the generous Chef Diego Hernandez has been known to lose track when sharing the “earth” with his guests.